This fresh Strawberry Rhubarb Pie is super easy. Made even easier with store bought pie crust! I am pie-making challenged, and even I succeeded! Do it!!!
double crust pie dough (I used Pillsbury and was really happy with the outcome.)
⅔ Cup (80 grams) flour
2 Cups (400 grams) sugar
3 Cups (500 grams) hulled, sliced strawberries
3 Cups (370 grams) fresh rhubarb (cut into 1 inch chunks1)
1 teaspoon orange extract
1 tablespoon butter
1 egg + 1 teaspoon water (for egg wash)
A Strawberry Rhubarb Pie -- so easy, even I can make it!
Now, that's saying a lot. Pie is not my strong point. For this Strawberry Rhubarb Pie, I used store bought pie crust, and I was impressed. Delicious ... and so convenient! Definitely use a parchment lined baking sheet under the pie for easy clean-up. The lovely fresh strawberries and rhubarb bubble up in the oven and spill over onto the parchment. This recipe is slightly adapted from one I found on Completely Delicious -- apparently it came from an old Betty Crocker Cookbook. It's simple and perfect!
Enjoy! - The Recipe Wench
Preheat oven to 400°F.
Line baking sheet with parchment paper and set aside.
Take one sheet of pie dough (rolled out to a 13-inch circle) and place in a 9-inch pie pan.
In large bowl, whisk together, flour, sugar and salt.
Add strawberries, rhubarb and orange extract.
Stir until well coated.
Pour all into prepared pie pan.
Break the butter into pieces and scatter over the top of the filling.
Take second sheet of pie dough (rolled out to a 12-inch circle) and carefully cover the top of the pie.
Pinch top and bottom pie dough together and then fold under to form edge. Pinch decoratively if you are inspired!
Make steam vents in top of pie using a very sharp knife.
Mix egg and water and brush all over.
Bake for 1 hour or until crust is browned and filling is bubbling up out of the steam vents.
Check pie after 30 minutes to see if crust is browning too quickly. If so, cover loosely with foil for duration of cooking time.